Mother Nature’s acid trip

Those of us that choose organic foods usually do so because of what ISN’T in them – pesticides, growth hormones, and antibiotics, just to name a few choice chemicals. But new research suggests that we might get even more benefit from organically-grown fruits and vegetables because of what IS in them – a substance that might help protect us from heart attacks, strokes, and even cancer.
50 times more natural cancer-fighting power

In a recent issue of the British Journal of Nutrition, British researchers report on their assessment of 35 different brands of vegetable soup, both organic and non-organic. They found that on average, the organic brands contained nearly six times as much salicylic acid, a natural anti-inflammatory agent. The 11 organic brands tested boasted an average of 117 nanograms per gram of salicylic acid, while the 24 non-organic brands only contained an average of 20 ng/g. One soup in particular contained nearly 50 TIMES the concentration of salicylic acid as in the average non-organic soup; the carrot and coriander soup from Scotland’s Simply Organic contained 1040 ng/g.

Previous research has shown that salicylic acid can help fight atherosclerosis and certain types of cancer. More and more studies are suggesting that the body’s inflammatory response plays a critical role in many types of chronic disease. And earlier work by the same British research team proved that eating salicylic-rich foods translates into higher blood concentrations of the acid, so there is substantial reason to add this new finding to organic produce’s list of benefits.
Plants’ natural defenses protects humans, too

The researchers theorize that organic fruits and vegetables contain more salicylic acid because plants produce the substance as a natural defense mechanism. Without pesticides and other chemicals to keep insects and disease at bay, organically grown plants must protect themselves in order to thrive. This may explain why these plants contain so much more of this beneficial acid.

The study’s authors hope that these findings will encourage greater support for using organic produce. I’m sure many of you have been choosing organic for years. This study just reinforces that you made the right decision – and shows that what Mother Nature puts INTO our foods is just as important as what she doesn’t.

And if you’ve been unsure whether there was enough benefit to pay the additional cost of organic, here’s another reason to consider it. Check out your local farmer’s market, food co-op, or health food store – or even your corner supermarket. Many chains across the country now offer organic produce right next to the conventionally grown fruits and vegetables. In most cases, you don’t have to go out of your way to eat organic anymore – but even if you do, this research shows us that the benefits are even greater than we thought.

Source: European Journal of Nutrition 2002; 40:289

Copyright 1997-2002 by Institute of Health Sciences, L.L.C.